Badshahi Kheer (Royal Kheer)

Badshahi Kheer is a rich version of normal kheer. Kheer is rice milk pudding dessert which is famous in India and it is the tradition since ancient times. When ever we have auspicious occasion or worship time or any rituals or celebration we generally cook kheer.

We most often cook kheera using rice but there are so many variations in kheer too like vermicelli ( Sewaii) kheera, Apple kheer, Makhana kheer etc..

This Kheer word is normally used in North India and Paysam word is used for kheer in south India.

Here I tried badshahi kheer which is rich in taste and fulfilling dessert. This badshahi kheer is little bit slow cooking food and take times atleast one hour and I cook this at very low flame so that rice and milk mixed together well.

Try this recipe this is really really yummy and tasty.. you can not eat only one bowl and would ask for more definitely. This is full of Calories too so keep in mind if you have any health problem.

Recipe is given below..

Ingredients: Serving for 4

Full Cream Milk: 1 Lt.
Basmati Rice: 1/4 cup
White granulated Sugar: 1/2 cup
Ghee : 1 tsp
Cardemon powder : 2 tsp
Dry fruits or nuts: hand full of your choice (roughly chopped)
Saffron: 2 strands (I didn't use)

Method of Preparation:

First take rice in a bowl and wash it properly 2 - 3 times. Then soak it in water for atleast 20 mintues.

 Take a kadhi or pan. Pan or kadhai should have heavy bottom. Take 1 tsp ghee and heat it on low flame. Add rice in this and saute it untill it turns into light pink.

Now add milk in this and stir it.

Keep flame low in whole process. Cooking on low flame adds a great taste and flavour.

Keep stirring it continously on every regular intervals. Rice would now start cooking  with milk and this whole would getting thick.

Photo after 15 minutes

Keep cooking on low flame and stir it continously so that it would not get burn at bottom.

Photo after 30 mintues

After 40 - 45 minutes, add sugar and mix well.

                              Photo after 45 mintues

Again cook it 15 to 20 mintues more. By that time, rice would have been cooked properly and mixed uniformly well with milk and become thick and not a flowing consistency. Switch off gas and keep it side to get cool.

                                At final stage

When it get cool, take it out in a bowl, add cardamom powder, chopped dry fruits and nuts, saffron.
I just missed to take photos of this step but this is simple and you can do it.

Keep it in freeze for atleast 3 to 4 hours to get chilled. It's taste is superb when it is chilled. You can eat it with out chill too. Its taste is good both ways.
Now serve it your friends and family. You can store it in freeze for one day. Milk products should be consumed same day.

Notes:

1. Use basmati rice. It enhances taste.
2. Take heavy bottom pan or kadahi.
3. Use always full cream milk for badshahi kheer.
4. Never cover the pan or kadhai with lid other wise milk can split it out.
5. Cook it on low flame. It takes time but adds taste and flavour.
6. I used dry fruits here are raisins, cashew, almonds, pistacho.